ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Tenderloin Crostini

Photo: Iain Bagwell; Styling: Heather Chadduck
Hands-on time 30 mins
Total time 2 hrs, 50 mins
Yield Makes about 4 dozen
These delectable open-faced Pork Tenderloin Crostini offer a kick with each bite plus a striking presentation thanks to the Cranberry-Pepper Jelly on top.

Ingredients

  • 24 frozen tea biscuits
  • 2 (3/4- to 1-lb.) pork tenderloins
  • 1 teaspoon salt
  • 2 teaspoons freshly ground pepper
  • 2 tablespoons olive oil
  • 5 tablespoons butter, melted
  • Cranberry-Pepper Jelly
  • 1 bunch fresh watercress

How to Make It

  1. Preheat oven to 350°. Bake tea biscuits according to package directions. Cool on a wire rack 20 minutes.

  2. Preheat grill to 350° to 400° (medium-high) heat. Remove silver skin from each tenderloin. Sprinkle salt and pepper over pork; rub with olive oil. Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 145°. Remove from grill; cover with foil, and let stand 15 minutes.

  3. Meanwhile, cut biscuits in half, and brush cut sides with melted butter. Arrange, cut sides up, on a baking sheet. Bake at 350° for 8 to 10 minutes or until edges are golden.

  4. Cut pork into 1/4-inch-thick slices (about 24 slices each). Place pork on biscuits; top with desired amount of Cranberry-Pepper Jelly and watercress sprigs. Serve immediately.